3443 Oie en Confit or Confit d’Oie

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Since this preparation has been mentioned in several recipes elsewhere in this book, it is felt necessary to give details of its preparation.

Select very fat geese so as to expect at least 14 kg (3 lb 6 oz) of fat from each. Clean them and cut each into 6 pieces being the 2 legs, 2 pieces of breast and 2 of carcase.

Rub the pieces with coarse salt mixed with a touch of mixed spice and a little powdered thyme and bayleaf; place in deep dishes, cover with more salt and leave for 24 hours.

The next day, melt in a suitable pan all of the fat removed from the pieces of the geese and the intestines. Wash off the pieces of geese, dry them well and place to slowly cook in the fat for approximately 24 hours keeping them slightly firm in keeping with their ultimate uses.

Place each 6 pieces of geese into a glazed earthenware pot which has been sterilized in boiling water, and cover with the cooking fat. Leave to set, then cover the goosefat with a 1 cm (½ in) thick layer of melted lard. When this is set, cover with a round of strong paper and tie down firmly.